1-First, preheat the oven to 400 degrees F and grease an 8×8 glass baking dish. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup coarse ground yellow cornmeal, 4 tablespoons granulated sugar, 2 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. In a separate medium bowl, whisk 1 cup buttermilk, 3 tablespoons melted unsalted butter, 3 tablespoons oil, and 2 large eggs until blended, then combine the wet and dry ingredients. Fold in 1 cup fresh sweet corn kernels and 1 diced jalapeño (seeds removed), pour the batter into the dish, and bake for 17-20 minutes until golden. Let it cool completely before moving on.

2-Next, preheat the oven to 350 degrees F, cut the cooled cornbread into 1-inch cubes, and toast them on a baking sheet for about 20 minutes, turning once, until golden. For the dressing, whisk together 1/4 cup fresh lime juice, 1/4 cup olive oil, 1 minced garlic clove, 2 tablespoons chopped cilantro, 1 tablespoon honey, and salt and black pepper to taste.

3-Then, in a large bowl, combine the toasted cornbread cubes with kernels from 1 ear of charred sweet corn, 1 diced green pepper (seeds removed), 1 diced red pepper (seeds removed), 3 chopped medium tomatoes, 1 diced large avocado (seed removed), 1/4 cup chopped cilantro, 1/4 cup diced red onion, and 1/4 cup cotija cheese. Drizzle the dressing over the mixture, toss gently, and let it rest for 10-15 minutes to blend the flavors.

4-Finally, serve immediately, adjusting for dietary needs like vegan cornbread or gluten-free substitutes. This process, which takes about 40-50 minutes of active time excluding cooling, results in a salad that’s as easy as it is tasty.